Ingredients
600g dried spaghettiChilli Hit Sea Salt
For the pesto:
100g fresh basil leaves
100ml extra virgin olive
50g parmesan, grated
50g pine nuts
Juice of 1 lemon
1/2 clove garlic
Instructions
- Place all the ingredients for the pesto in a food processor and blend until all the ingredients are finely chopped. Adjust the consistency by adding up to 50ml more olive oil if necessary. Season with a little sea salt and pepper, but remember to go easy on the salt as we will be sprinkling more on top shortly.
- Cook the spaghetti according to the instructions on the packet.
- Drain the spaghetti well then mix with a few spoonfuls of pesto until it is nicely coated.
- Divide the spaghetti between four plates and finish with a generous sprinkle of Chilli Hit Sea Salt.
